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Community Corner

Cheese and Beef from Historic Farm at Medfield Market

Foxboro Cheese Company is one of the new vendors added to the 2014 Medfield Farmers’ Market, held each Thursday through September 25 from 2 until 6:30 on the grounds of the First Parish UU Church, 26 North St. The market features fresh farm-to-table fruits and vegetables, seafood, homemade desserts, middle-eastern salads and items, locally made jams, relishes and grilling sauces and cheese, beef, veal and fresh eggs.  There are also treats and collars for the family pet and, new this year, locally created handbags and jewelry.

Foxboro Cheese company isn’t just a a small farmstead cheese-maker, owned and operated by Ed and Nancy Lawton, it is historic.  According to the company’s website, it is located on the Lawton’s Farm, owned by Ed’s family for almost 300 years. The farm was a part of a land grant by King George to the family in 1732. Currently the 25 acre farm is primarily used to graze a herd of 25 Ayrshire cows, which supply milk to OKA Real Milk (a raw milk retailer) and Foxboro Cheese Co. No growth hormones are ever used and the milk never contains antibiotics.

In addition to farmers’ markets they also sell from their farm store on North St. in Foxboro. The cheese room and aging cave, is located in an 1830′s hand hewn, timber-framed barn. The farmstand is in authentic century old barn. Built in 1832 it is believed to be the last building that the Morse Family built. The farmhouse was built in 1833, also the last Morse home to be built.

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Work on the cheese room began in 2006 the first of their current "Fromage Blanc" and Asiago raw milk cheese sold in the summer of 2009.  Fromage Blanc has a soft,  cream cheese type texture that is spreadable and good for cooking. It has a shelf life of about 4-5 weeks. The three flavors offered include: chive, lemon honey or tomato basil. Fromage Blanc can be mixed with fresh local fruit, fresh local vegetables, mixed in salads, eggs, and with most Italian dishes.  Asiago raw milk cheese, made in 100 - 120 gallon batches at a time, is hand stirred and hand molded. After aging in the cheese cave for 60 days, it is then sold.  Asiago can be melted and it has a wonderful nutty, buttery flavor.  The company also sells cheeses from other cheese makers to provide customers with more variety should they need it.

Not just a cheese vendor, Thursday’s Foxboro Cheese stand also sells beef from grass-fed cows and veal from happy calves that can run and jump. The beef and veal goes to a USDA inspected slaughterhouse to be harvested. The butcher cuts, packages and freezes each piece. It is then transported back to the farm where it is kept in the freezers in the farm stand and kept frozen for purchase at Thursday’s Farmers Market.

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Be sure to check out this new vendor for tasting samples of their cheeses.  There is plenty of parking in the rear of the church and along the front on North St.

 




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